Tag: Sour Cream

This came from the good ol’ Aunt Ruth’s cookbook, which are also recipes from my family supper club Murphy’s I believe. I loooove watercress in soups (mostly miso!) but this recipe is a keeper because watercress is the star.

Also, when the recipe calls for whipped cream, I’m going with sour cream for the below. Not today’s ‘whipped cream’ from a canister 🙂

Salute leeks and onions in butter. Add the grated potatoes and the stock. Cook until tender, about 45 minutes. Boil watercress in salted water for about 2 minutes. Drain and put in a blender with leek and onion mixture. Add milk and half-and-half. Serve hot or cold with a dollop of whipped cream on each cup.

Like this:

Another great classic French recipe! Pretty much what malty cheesy potato dreams are made of. Traditional French aligot uses a special cheese that has to be 24-48 hours fresh from a region in franch… but since that doesn’t get imported into America, fresh mozzarella packed in water will do!

Cube and bring potatoes to a boil until tender. One finished, pass through a ricer to make a smooth puree.
Bring the potatoes back to a pot, and on low heat, add the creme fraiche, stir in whole garlic cloves, and add the mozzarella cheese. Heat for 15 minutes, stirring in a figure 8 pattern until smooth and melty, serve HOT!

Another amazing salad dressing recipe from my grandparent’s Supper Club/restaurant in Chicago!While it is a bit heavier than Aunt’s Ruth’s Amaaaaazing Salad Dressing, it has the ability to transform any salad into something you literally cannot stop eating.While the original dressing is below, I will probably add a lot more fresh garlic to the dressing next time because a) its called GARLIC dressing, and b) we are insane garlic lovers over here!

Creamy Salad DressingTime to Make: 5 minutes

2 cups sour cream

1 cup mayonnaise

1 1/2 tsp salt

1 1/2 tsp sugar

1/2 tsp lemon juice

1/2tsp accent seasoning (*See Note Below!) / Fresh ground pepper

2 large cloves of fresh garlic

Thin with Milk

To make the dressing, combine all ingredients into a large quart sized mason jar.Mash or press the garlic in a garlic press…. and voila! If the dressing feels a bit thick, add milk to the consistency you like. Store in refrigerator, and eat at leisure.

*Accent Seasoning – Apparently this is loaded with MSG…. so feel free to omit, use fresh pepper instead. I’m just copying the family recipe, don’t shoot the messenger 🙂